Maddys Black Beans And Rice With Cheese Recipes

Steps:

• In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
• Just before serving, fold the cilantro and lime juice into the cooked rice.
• Garnish beans with the Cotija and serve alongside the rice.

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Prepare brown rice according to package directions.
• While brown rice is cooking heat oil in a medium saucepan over medium heat.
• Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally.
• lAdd garlic; cook 1 minute.
• Add water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
• Place 1/4 to 1/2 cup rice in bowls and top with bean mixture. Sprinkle each serving with 1 tbsp cheese.